View Pit Stop page for race #466 by steviewonder — Ghost race
View profile for Stevie (steviewonder)
| Official speed | 52.19 wpm (78.64 seconds elapsed during race) |
|---|---|
| Race Start | February 18, 2017 2:56:07pm UTC |
| Race Finish | February 18, 2017 2:57:26pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. chiefdays (67.77 wpm) |
| Accuracy | 93.0% |
| Points | 0.00 |
| Text | #426 (Length: 342 characters) First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states. |